Dry hopping is an excellent way to impart a hop aroma on your beer. It
doesnt add bitterness it simple enhances it. Grassy flavor can be from
fresh hops that wernt really dried well. I usually dry hop with
pellets, mainly because they are more powerfull than whole so less
needs to be used.

I usually keg all my beers and dry hop right in the keg, I find it to
help keep the aroma better right to the last glass. I also do this
because Ive found that the aroma weakens with time and doesnt have the
same impact on the flavor.

I've dry hopped twice with disastrous results and swore never to do it
again. However, I've learnt since then that I used too much hops (pellets)
and left them in for too long. I intend to dry hop my current brew in the
secondary using much less hops and only for about one week.
Using too much will give a biting, overpowering resinious flavour thats
sticks in the back of the throat - Yuk!
Steve W.

what did you do? how much did you use?
These guys over at BYO magazine are touting:
"What dry hopping does not add to the beer is bitterness. Boiling is
necessary to convert the alpha acids in the hops to iso-alpha acids to
create bitterness." -Donald Million.
I've had barley-wine that tasted like you described but have never had an
IPA that I couldn't drink. What I'm planning is 1 oz. of fuggles in the
secondary fermentor, a plastic bucket out of neccesity, and maybe some
champagne yeast as I started out with an OG of 1.066.
see you later,
-gcitagh
--
subjugate the rhyme and rock with the rhythem
only got one line to balk all the schizm

I used a couple of ounces (30g) for three weeks - way over the top. This
beer I am going to use a meagre 5g (1/3rd oz) in the secondary of a low
alpha hop pellets (Saaz in this case for my Bohemian lager) for one week
only.
Steve W.

I've had lots of success dry hopping. I do everytime when the option is
available. Put the hops in your secondary then add your brew. It works
best in a 6 gal. carboy since there is more room for the added volumn
of hops (that's if your using whole flower hops). The longer you leave
the hops in your secondary the more aroma you'll get, of course up to a
point. I just kegged an ESB yesterday that I dry hopped for nearly 2
weeks and it smelled and tasted great.

If your nervous about the intensity of the hops start out with 1/2 to
3/4 of the hops and see how you like it and adjust your next brew from
there.

I've dry hopped about 1/2 dozen times and all have turned out just
fine. I have used the pellets, 1/2 to 1 ounce, and I have added them
into the primary for about one week. I do 5 gallon batches. I've
never had them go longer than a week and I have never added them to the
secondary. That technique has always given me a refreshing beer with a
flowery hop taste.